Food and Fandom: Genya’s Almond Kulich

So I pretty much finished the Grisha trilogy recently, and if it were up to me, I’d make all the pastries that were mentioned in every page. Heck, I probably still might go back to a few of the foods that were showcased in the books, but a lot of them did come from Ruin and Rising.

One of which was the almond kulich.

“It’s just a ring.”

Zoya sighed and held the emerald up so it flashed. “I am horrible,” she said abruptly. “All these people dead, and I miss pretty things.”

Genya bit her lip, then blurted. “I miss almond kulich.”

It wasn’t a big mention, but I do adore Genya, and of course she’d mention missing the food at Os Alta of all the things to miss. Naturally, I went to look up a recipe and found one for almond ginger kulich. Bread takes such a long time to make, and I still haven’t got the hang of it much yet. I find I’m usually overbaking or overproofing something, but at least my arms are getting a workout with the kneading!

Kulich is apparently Russian bread that’s served during Easter. It kind of reminded me of the Romanian pasca, which I’d done a while back, which was this sweet cheese bread that was AMAZING. So honestly, I was way excited to try this one out.

Almond Kulich

Original recipe found at Vintage Kitchen.

I also…didn’t quite follow the recipe again, because I’m not a scotch and brandy kind of person, and I didn’t have crystallized ginger handy. SO. I used rum to infuse the raisins, cranberries, and orange zest. Instead of the ginger, I substituted with dried cranberries. I also ended up breaking off a third of the bread dough to make a nut-less version for allergy purposes. Honestly, I think that’s the one that came out the best.

Behold! A nut-less brioche-looking kulich!

And the best part? It’s great with tea!

Verdict: The fruits and almonds definitely weighed the bread down a bit, so it’s not as light and fluffy as I’d hoped. That being said, perhaps next time I’ll use cake flour instead of all-purpose and mix that with the bread flour. All that said, the almond version brought such a good combo of sweet and salty to the tongue, and with some bergamot and orange leaf tea? Holy crap, I definitely have my tea-time snacks for the next few days!

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